Yes, you can
use grated cheddar.
Not exact matches
1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I
used all purpose) 1 1/5 cups milk (I
used whole) 1 cup extra sharp
cheddar cheese,
grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch of freshly
grated nutmeg a tablespoon of olive oil, for greasing the baking pan
1 cup of steamed cauliflower + broccoli 1/2 cup
grated cheddar 1 large egg 1 tsp rosemary 1 tsp thyme 1/4 cup pea protein powder (I also
used ours!)
3 Make the filling: In a large bowl mix the cooked quinoa, drained black beans, 2 cups of the
grated cheddar cheese, most of the green onion (save some for topping), cumin, and cilantro if
using.
2 cups sharp
cheddar cheese, freshly
grated (do not
use the pre-bagged kind because the extra starches will cause the sauce to be too thick)
I've made this as written, but last night I added some chopped chicken (from a store - bought roasted chicken) and
used grated parmesan and romano cheeses instead of
cheddar.
4 cups broccoli florets + stems 2 large carrots, match - sticked salt / pepper to taste 8 ounces
grated cheddar cheese, we
use cabot extra sharp cus it clear states that it's lactose free
For starters to flavour it I am
using a nice amount of finely
grated mature
cheddar cheese and a spring onion.
I
used chorizo and
grated mozzarella but you can add bacon,
grated cheddar or Swiss cheese, olives or even sun dried tomatoes.
Ingredients 4 cups cooked macaroni or cavatappi 1 Tbsp olive oil 1/4 to 1/2 finely diced red onion Equal amount diced red bell pepper 1 finely diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup half and half 1 generous cup
grated Pepperjack cheese (I sometimes
use half pepperjack and half mild
cheddar) 2 Tbsp butter Salt Pepper Directions Boil pasta until al dente.
flour 1 cup stock (chicken or beef, etc.) or milk or cream (I've
used both homemade chicken broth and whole milk with success) 3/4 cup
grated cheese (Deb recommended Swiss, I've
used Parmesan and Romano as well as Parmesan with White
Cheddar and both were delicious) 2 Tbsp.
2 cups self rising flour 1 tsp baking powder 1 tsp sugar 1/3 cup crisco [I
used butter flavor] 3/4 cup
grated cheddar cheese 1 cup buttermilk
I
use either
grated cheddar or crumbled feta.
1 onion, diced 1/2 cup butter 1/3 cup flour 3 cups milk 1 cup half - and - half 3 cups chicken broth 3 bunches of broccoli cut into florets 3 cups
grated cheese (I
used white
cheddar) Salt and pepper
Ingredients 16 oz box pasta, I
used small shells 2 Tbsp butter 12 oz can evaporated milk 2 egg, beaten 1 tsp dry mustard powder 1/4 tsp red pepper optional 1/8 -1 / 4 tsp Black Pepper 2 cups freshly
grated cheddar cheese * Salt to taste
Then sprinkle each half with
grated white
cheddar cheese and
use the broiler to brown the cheese on top.
4 large (12 - to 14 - ounce each) sweet onions, peeled 3 tablespoons unsalted butter 4 strips artisanal bacon, cut crosswise into 1 / 4 - inch silvers 4 jalapeño peppers, seeded and diced (for spicier onions, leave the seeds in) 1/2 cup barbecue sauce (
use your favorite) 1/2 cup
grated cheddar or pepper jack cheese (optional)
Use the remaining cup of
grated cheddar to sprinkle over each serving.
Whatever
cheddar you
use, buy it in brick or block form and
grate it yourself; that pre-grated stuff just ain't right.
Hi, I made it this morning, but somehow it stayed quit «wet» I
used sliced Gouda cheese, cut into pieces instead of
grated cheddar.
I'm going to try
using a finer
grate and a stronger
cheddar.
Rice noodles (wide flat ones, not skinny round ones — I
use Thai Kitchen Stir - Fry Rice Noodles) 1 - 2 tablespoons butter / coconut oil 1 onion, diced 1 - 2 cloves garlic, minced 2 - 3 celery stalks, chopped 5 - 6 button mushrooms, sliced 1 medium tomato, diced 1 - 2 teaspoons fresh parsley, chopped (or about 1/2 teaspoon dried) 1/2 teaspoon sea salt Pepper — couple shakes 2 5oz cans tuna 3 tablespoons cream 4 tablespoons parmesan cheese
Grated cheddar cheese
Create your own quesadilla by
using 2 flour tortillas, 1/2 cup
grated sharp
cheddar and several thin slices of Granny Smith apples.
I
used grated medium
cheddar and Havarti cheese, which turned out to be a yummy combination!
2 oz (1/2 cup) cooked pasta (
use any variety of pasta your baby enjoys) 2 oz (1/4 cup) natural yogurt 2 tbsp cooked broccoli florets, finely chopped 2 tbsp
grated Cheddar cheese 1 tbsp
grated Parmesan cheese
Next, sprinkle the base with
grated cheese (mozarella is very mild — for more flavour,
use a mixture of mozzarella and
grated Cheddar).
6 cooked broccoli florets, chopped 6 grape / cherry tomatoes, chopped 4 oz (1 cup)
grated Cheddar cheese 8 oz (2 cups) self rising flour (or — to reduce salt levels —
use all purpose / plain flour plus 3 level tsp baking powder) 6 fl oz (3/4 cup) milk —
use whole milk, or breastmilk / formula if you prefer 3 tbsp olive oil 1 egg, beaten
Added in a little extra cream as you suggested to thin it out, and
used 30g
grated cheddar / 30g sriracha flavoured
cheddar to give it a bit of kick.
I
used fresh
grated cheddar, since pre-shredded
cheddar in the package has added hidden carbs (corn starch).
Changes I made: I halved the recipe but still made it with a whole onion,
used Aidelle's Pineapple Bacon chicken sausage links, and instead of
cheddar cheese, lightly sprinkled with freshly
grated Pecorino Romano cheese.
If you are following a weight management program that calls for lower fat options, such as Weight Watchers, this is a great recipe with 3 easy modifications, replace the bacon with either Canadian or Turkey bacon, the cream with fat free cottage cheese and the shredded cheese with either 2 % Milk fat
Cheddar or
use 1 ounce of
grated Parmesan cheese.
1 8oz pkg cream cheese, softened (I
use light) 1/4 cup sour cream 1 cup finely
grated cheddar cheese 1/4 cup freshly
grated parmesan cheese 6 - 7 strips of bacon, cooked and crumbled 1/4 cup finely chopped green onions 1/2 tsp dried parsley 1/2 tsp garlic powder 1/4 tsp garlic salt 1/4 tsp black pepper pinch of cayenne pepper 1/2 cup finely chopped pecans Beat cream cheese till smooth.